NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus

0.25 cup Cooked quinoa

1 tbsp Olive oil

1 tbsp Lemon juice

1 clove Garlic

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss the spears on the baking sheet with 0.5 tablespoon of olive oil, a pinch of sea salt, and black pepper.

• 3

  Roast the asparagus for 12-15 minutes until tender and slightly charred at the tips.

• 4

  While the asparagus roasts, season the chicken breast evenly on both sides with the dried rosemary, dried thyme, remaining sea salt, and black pepper.

• 5

  Heat the remaining 0.5 tablespoon of olive oil in a medium skillet over medium-high heat.

• 6

  Place the chicken in the skillet and sear for 5-7 minutes per side, or until the internal temperature reaches 165°F.

• 7

  In the final minute of cooking, add the minced garlic and lemon juice to the skillet, swirling to combine and spooning the pan juices over the chicken.

• 8

  Plate the chicken alongside the roasted asparagus and cooked quinoa, drizzling any remaining lemon-garlic pan sauce over the top.